Healthy Crockpot White Bean Soup

Name: Healthy Crockpot White Bean Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Ingredients: 2 cups dried white beans, soaked overnight; 1 onion, chopped; 3 carrots, diced; 3 celery stalks, diced; 4 cloves garlic, minced; 8 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and black pepper to taste; 2 cups fresh spinach

Highlighted under: Fresh Inspiration

I absolutely love making this Healthy Crockpot White Bean Soup for its delicious flavor and simplicity. Whenever I let it simmer throughout the day, a warm, savory aroma fills my home, making it hard to resist. The best part is that this recipe is packed with protein and fiber, making it a wholesome choice for any meal. Whether I'm serving it to family or enjoying a cozy bowl myself, this soup never disappoints. It’s perfect for those chilly evenings when you want something comforting yet nourishing.

Created by

Kerensa Trelawney

Last updated on 2026-01-12T00:27:34.996Z

When I first tried making white bean soup in my slow cooker, I was amazed by how effortlessly it came together. Just a few simple ingredients—beans, vegetables, and herbs—work their magic over low heat, resulting in a rich and creamy soup that tastes divine. I learned that choosing quality herbs and seasoning is crucial, as they elevate the flavors and bring the entire dish to life.

My favorite tip for this recipe is to soak the beans overnight; it not only makes them easier to digest but also helps them cook evenly. Don’t forget to adjust the seasoning at the end! A splash of lemon juice or a sprinkle of fresh herbs right before serving makes a world of difference. Trust me, this soup is a must-try on a chilly day!

Why You'll Love This Recipe
A hearty meal that's both healthy and filling
Packed with protein and dietary fiber from the white beans
Simple to prepare and perfect for meal prep
Perfect for leftovers and tastes even better the next day

Ingredient Insights

In this recipe, dried white beans are the star ingredient. Their creamy texture and mild flavor provide a perfect base for absorbing the aromatic herbs. Soaking the beans overnight not only helps them cook evenly but also reduces their cooking time significantly. If you're short on time, you can use canned beans, but make sure to add them in the last hour of cooking to prevent them from becoming mushy.

The combination of onions, carrots, and celery, commonly referred to as mirepoix, adds depth to the soup. I recommend chopping them uniformly to ensure they cook at the same rate, becoming tender and melding beautifully with the beans. Fresh ingredients yield a brighter flavor, so opt for vivid, firm vegetables for the best results.

Cooking Techniques

Cooking this soup on low heat for 8 hours allows the flavors to mingle and develop fully. This gentle cooking method ensures that the beans become tender without falling apart, maintaining their structure for a delicious bite. If you’re in a pinch, you can cook on high for 4 hours, but be mindful to check for doneness to prevent overcooking.

By adding fresh spinach at the end of cooking, you enhance the soup's nutritional profile without sacrificing texture. The spinach should wilt within minutes—keep an eye on it to retain a vibrant green color, which indicates freshness. If you're looking to add more greens, kale or Swiss chard can be great alternatives.

Ingredients

For the Soup:

2 cups dried white beans, soaked overnight
1 onion, chopped
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
8 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
2 cups fresh spinach

Instructions

Prepare the Ingredients

Drain and rinse the soaked white beans. Chop the onion, carrots, celery, and garlic.

Combine in the Crockpot

In a crockpot, add the soaked beans, chopped vegetables, garlic, vegetable broth, thyme, rosemary, salt, and pepper.

Cook

Cover and cook on low for 8 hours or until the beans are tender.

Add Spinach

About 30 minutes before serving, stir in the fresh spinach and allow it to wilt.

Serve

Taste and adjust seasoning if necessary before serving hot.

Pro Tips

For a creamier texture, you can blend a portion of the soup before adding the spinach. Feel free to customize the vegetables based on your preference or what you have on hand.

Storage and Reheating

This soup is perfect for meal prep. Store any leftovers in airtight containers in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making it an excellent option for quick lunches or dinners throughout the week. If you want to keep it longer, consider freezing it in portions for up to 3 months.

When reheating, do so on the stovetop over medium heat, stirring occasionally until warmed through, about 10-15 minutes. If the soup thickens too much during storage, add a splash of vegetable broth or water to reach your desired consistency.

Serving Suggestions

Serve this Healthy Crockpot White Bean Soup with a sprinkle of fresh herbs like parsley or a squeeze of lemon for an extra burst of flavor. Accompany it with whole grain bread or a side salad to round out the meal, making it even more satisfying.

For a heartier option, consider adding cooked chicken or turkey to the soup during the last 30 minutes of cooking. This not only boosts the protein content but also enhances the overall flavor profile, creating a deliciously comforting dish that feels hearty and wholesome.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans. Just drain and rinse them and add them in the last hour of cooking.

→ How can I make this soup vegan?

This recipe is already vegan if you use vegetable broth.

→ Can I freeze the soup?

Absolutely! This soup freezes well. Just cool it completely before transferring it to freezer-safe containers.

→ What can I serve with this soup?

It pairs wonderfully with crusty bread or a fresh green salad.